Baked Spasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hybrid of lasagna and spaghetti baked together with ricotta, mozzarella, and sour cream, topped with a meat sauce. Creamy, comforting, and hearty. Great for feeding a crowd or freezing ahead.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 24- oz spaghetti
- 4 (8-oz) packages shredded mozzarella cheese ((yes - 2 lb of cheese))
- 1 cup ricotta cheese
- 1 cup sour cream
- 1¼ cups half-and-half
- 1/2 cup grated parmesan cheese, (divided)
- 1 tsp oregano
- 1 tsp basil
- ½ tsp pepper
- 1 tsp minced garlic
- 1 tsp salt
- 1 (26-oz) jar spaghetti sauce
- 1 lb Italian sausage or ground beef
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1964mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 589mg
- Calcium
- 1030mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1964MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.